Rotisserie Chicken & Broccolini

     Prep Time: 15 Min. 
     Cook Time: 1 hr. 15 Min. 
     Servings: 4 People 
     Difficulty: Hard 

INGREDIENTS:

Cast iron griddle

• 1 bunch broccolini
• 1 tbsp oil
• Salt
• Black pepper
• 1 lemon, halved

Rotisserie

• 1 whole chicken, about 4 to 4 1/2 lb
• 1 tbsp oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

INSTRUCTIONS:

1. Pat the chicken dry very well. Rub with oil, salt, pepper, garlic powder, and paprika.
2. Truss the chicken tightly so the wings and legs stay close to the body.
3. Mount the chicken on the rotisserie spit and tighten the forks well so it stays centered.
4. Set up the fire for medium, indirect heat under the rotisserie. Keep the hottest coals slightly off-center rather than directly blasting one spot.
5. Start the rotisserie and cook the chicken until the skin is deep golden and the thickest part of the thigh reaches 175°F, usually about 1 hour to 1 hour 15 minutes.
6. About 15 minutes before the chicken is done, toss the broccolini with oil, salt, and pepper.
7. Put the broccolini on the griddle side and cook until tender and lightly charred, about 6 to 8 minutes, turning a few times.
8. Put the lemon halves cut side down on the griddle for 2 to 3 minutes until caramelized.
9. Rest the chicken for 10 minutes before carving. Serve with the broccolini and grilled lemon.